Whatever your edible (or otherwise) gift needs, there’s a market in either Brooklyn or Manhattan for you.
Some of the most qualified people to answer this question — including our own Rachel Wharton — are getting together on January 6 to frame a response through food.
Brooklyn Brew Shop’s new book implores, shows and whets the appetite not just for home brewing, but using the results of your tinkerings in craft beer culinary endeavors that totally kick ass.
Susannah Tisue has been throwing, glazing and firing porcelain for almost a decade. At SKT ceramics, she creates sturdy tableware with hand-drawn illustrations of wild animals that “add a little bit of narrative to your table.”
A young crew puts a new kick in an old-world quaff.
A spate of startups pursue slow food over fast cash.
That old saw cautions not to judge a book by its cover, but when it comes to our hot-off-the presses cookbook, go right ahead.
Blue Marble might be the perfect scoop shop to take on such global goals.
Four Thieves introduces the first local artisanal malt vinegar made with Kelso beers.
A Bensonhurst native makes his own charcuterie.
Sign up for a class at one of the borough’s many schools.
Devour an egg cream. History (and your tastebuds) will thank you.